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🍝 Gluten-free Eggplant Lasagna

380 kcal · 30 min · 4 servings

Ingredients

• Eggplants 2 pcs.
• Salt pinch
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Basil, fresh 20 g
• Rosemary, fresh 15 g
• parmesan 100 g
• mozzarella 250 g
• Oil 3 tbsp
• Tomatoes, chopped 400 g
• Vegetable broth 100 ml
• Tomato paste 2 tbsp
• Pepper, black ground pinch
• Sugar pinch

Instructions

1. 1. Rinse the eggplants thoroughly under running water.
2. 2. Remove the hard ends at the tips.
3. 3. Slice the eggplants lengthwise into thin slices.
4. 4. Sprinkle the slices with salt and let them sit for a short while.
5. 5. Cut the onion in half through the center.
6. 6. Peel the onion.
7. 7. Dice the onion finely.
8. 8. Peel the garlic.
9. 9. Finely chop the garlic.
10. 10. Wash the basil.
11. 11. Dry the basil leaves.
12. 12. Separate the leaves from the stems.
13. 13. Roughly tear or chop the basil.
14. 14. Clean the rosemary sprigs.
15. 15. Shake off any moisture from the needles.
16. 16. Pull the rosemary needles off the stems.
17. 17. Finely chop the rosemary needles.
18. 18. Grate the Parmesan finely.
19. 19. Drain the mozzarella.
20. 20. Slice the mozzarella.
21. 21. Preheat the oven to 180 °C with top and bottom heat.
22. 22. Heat 1 tablespoon of oil in a pot over medium heat.
23. 23. Sauté the onions in it until translucent for about 2–3 minutes.
24. 24. Add the chopped tomatoes.
25. 25. Pour in the broth.
26. 26. Stir in the tomato paste.
27. 27. Season the sauce with salt.
28. 28. Season the sauce with pepper.
29. 29. Add the chopped rosemary.
30. 30. Add a pinch of sugar.
31. 31. Let the sauce simmer and reduce slightly for about 10 minutes.
32. 32. Mash the tomatoes slightly while cooking.
33. 33. Heat 2 tablespoons of oil in a frying pan over high heat.
34. 34. Fry the eggplant slices for about 2 minutes on each side.
35. 35. Drain the fried eggplant slices on kitchen paper.
36. 36. Season the eggplants with salt.
37. 37. Season the eggplants with pepper.
38. 38. Place a layer of eggplant slices in the baking dish.
39. 39. Distribute the mozzarella at intervals of about 3 cm on top.
40. 40. Pour the tomato sauce over it.
41. 41. Repeat the layers until all ingredients are used up.
42. 42. Finally, sprinkle the lasagna with Parmesan.
43. 43. Bake the lasagna in the oven for about 30 minutes until golden brown.
44. 44. Take the lasagna out of the oven.
45. 45. Let it cool down briefly.
46. 46. Sprinkle the lasagna with the prepared basil.
47. 47. Serve the lasagna.

Nutrition per serving

• kcal: 380
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 18 g